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davereed

Member since Dec 2010

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Reviewed Basic Savory Pie Crust

Feb 13, 2011 in Food Network Community Toolbox on FoodNetwork.com

I don't know who gave this recipe a favorable review -they obviously didn't try it. The quantities are WRONG. 3 1/4 cups of flour and 1 1/2 cups of lard makes thick grease, not dough.

**edit**
OK I'll confess, I didn't follow the instructions carefully (I usually don't) and that's why I can't bake. When Emeril says to...

Reviewed Basic Savory Pie Crust

Feb 10, 2011 in Food Network Community Toolbox on FoodNetwork.com

I don't know who gave this recipe a favorable review -they obviously didn't try it. The quantities are WRONG. 3 1/4 cups of flour and 1 1/2 cups of lard makes thick grease, not dough.

Reviewed Crawfish Etouffee

Dec 25, 2010 in Food Network Community Toolbox on FoodNetwork.com

This is a good recipe. I would add one or two subtle caveats.
Some people add diced tomato or tomato paste to their etouffe. , Don't use too much,or it will be more of a creole style as opposed to Cajun. Due to the flour, a certain threshold of salt is necessary before the flavors of everything else come alive. Carefully salt until suddenly,...

Reviewed Crawfish Etouffee

Dec 25, 2010 in Food Network Community Toolbox on FoodNetwork.com

Please, Clam juice? Cajun Seasoning? Stick to your Savannah coastal piedmont southern cooking and leave ours alone.

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